Crespelle in Brodo (crepes in broth)
This elegant soup brings back heartwarming memories of my mother as she lovingly prepared this for us the same way her mother did. Our grandmother was born n a small town in the province of Chieti in the Abruzzo region of Italy. This delicious soup is a specialty of the region and made with light homemade crepes that are filled with small bits of pecorino romano cheese and black pepper. They are rolled in a cigar shape and float in a rich homemade chicken broth. Crespelle in Brodo is a glorious bowl of soup that will warm your heart and your belly and one that truly symbolizes my mother’s style of cooking, “simple and elegant”. Happy Mother’s Day Mama ♥
Kathleen Barbato … 3 Italian Sisters♥
Crespellle In Brodo
Recipe Type: Crepes
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 4 eggs
- 1 cup flour
- 3/4 cup milk
- 1/4 cup minced flat leaf parsley
- 2 tbsp. vegetable oil
- pinch of salt
- 10 cups homemade chicken broth
- pecorino romano cheese
- finely ground black pepper
Instructions
- Combine the first 6 ingredients in blender and blend till smooth
- Heat a crepe pan or non stick 6″ skillet
- Pour approx 1/4 cup of batter into pan and swirl batter to form thin crepe
- let cook for approx 5 seconds and turn to other side for approx 2 seconds.
- transfer to a plate. repeat process till all batter is used up. Yeilds approx 20 – 6″ crepes
- Meanwhile, heat the broth to a simmer.
- Sprinkle the crêpes evenly a teaspoon of Pecorino; and bit of black pepper
- Roll crepes into cigar shapes.
- Arrange 2 crêpes in each individual bowls, Ladle the hot broth on top of crepes and serve immediately. Serves 10
